Dutch celery with Gouda cheese in eggs and bread-crumbs


Two things you should never miss when you go to the Netherlands: cheese and bread, or bread and cheese, as you like it. The ABC of most Dutch dishes is bread (sweet, full corn, bread with all types of corn in and on) and cheese (Gouda, or Gauda, Komijne, Edammer and many other types). That’s why I have picked a recipe that combines both and gets done for a split second.

What you need is:

  • 2 stalks of celery
  • 5-6 oz (200 g) of Gouda cheese
  • 2 eggs
  • rusk
  • oil/butter
  • potato puree
  • tomato sauce

Prep time: done in no time at all

Peel the stalks of celery, slice them and boil them in salty water. Do not overcook them but let them soften slightly. Cut the cheese into thin slices the size of the celery pieces. Next, place a slice of cheese in between two slices of celery; pin these with a toothpick and dip them into 2 whipped eggs.

Then, roll the slices in rusk* and fry them in boiling oil, preferably, butter. Serve these easy bites on a homemade or instant potato puree canapГ© and offer tomato sauce for dipping.

*To make rusk, you simply need to have some bread left at home. If it is wholemeal or full corn Dutch bread, so much the better. Dry it till brown in color in the oven, crumb it and there you go.



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